Works matching DE "CHOCOLATE stores"
Results: 19
Assessment of aroma release in filled chocolate wafers through electronic nose analysis.
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- European Food Research & Technology, 2024, v. 250, n. 10, p. 2681, doi. 10.1007/s00217-024-04568-y
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- Article
An Unsupervised Machine Learning-Based Framework for Transferring Local Factories into Supply Chain Networks.
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- Mathematics (2227-7390), 2021, v. 9, n. 23, p. 3114, doi. 10.3390/math9233114
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- Article
Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 46, doi. 10.1177/1082013220929150
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- Article
Evaluation of theobromine content and the relationship between cocoa percentages in dark chocolatesa.
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- Functional Foods in Health & Disease, 2023, v. 13, n. 10, p. 520, doi. 10.31989/ffhd.v13i10.1141
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- Article
Mites in chocolate production system: A case study in southern Brazil.
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- Systematic & Applied Acarology, 2024, v. 29, n. 4, p. 501, doi. 10.11158/saa.29.4.4
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- Article
Assaulted Caramel.
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- 2018
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- Book Review
Candy Dance.
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- Yellow Medicine Review, 2019, p. 29
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- Article
Chocolate choice motives and attitudes in foodservice market: Fine store product vs. manufactured product consumers.
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- Journal of Foodservice Business Research, 2020, v. 23, n. 2, p. 149, doi. 10.1080/15378020.2019.1706701
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- Article
Improvement of industrial processes in Colombia. Case study: Cocoa pressing process in a chocolate factory.
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- Chemical Engineering Research & Design: Transactions of the Institution of Chemical Engineers Part A, 2022, v. 183, p. 307, doi. 10.1016/j.cherd.2022.05.013
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- Article
Microbial composition and metabolic profiles during machinecontrolled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan.
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- Bioscience of Microbiota, Food & Health, 2024, v. 43, n. 1, p. 29, doi. 10.12938/bmfh.2023-036
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- Article
Effect of curing conditions on heat resistance in white chocolate.
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- Food Science & Nutrition, 2024, v. 12, n. 9, p. 6735, doi. 10.1002/fsn3.4292
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- Article
An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 3920, doi. 10.1002/fsn3.4051
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- Article
Čokoláda s obsahem sulforafanu.
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- Výživa a Potraviny, 2022, n. 6, p. 26
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- Article
Predict the Shelf Life of Instant Chocolate in Vacuum Packing by Using Accelerated Shelf Life Test (ASLT).
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- Mathematical Modelling of Engineering Problems, 2022, v. 9, n. 2, p. 443, doi. 10.18280/mmep.090220
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- Article
FROM NEGATIVE SPACE TO POSITIVE PLACE.
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- Landscapes/Paysages, 2022, v. 24, n. 1, p. 50
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- Article
From Cocoa Producers to Chocolatiers? Developing an Entrepreneurial Model for Small-scale Producers in Honduras.
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- International Journal on Food System Dynamics, 2019, v. 10, n. 1, p. 38, doi. 10.18461/ijfsd.v10i1.03
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- Article
Textronic UHF RFID Transponder.
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- Sensors (14248220), 2021, v. 21, n. 4, p. 1093, doi. 10.3390/s21041093
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- Article
Synthesis of Mono- and Diacylglycerol Using High Shear Reactor.
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- Philippine Journal of Science, 2023, v. 152, n. 4, p. 1285, doi. 10.56899/152.04.02
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- Article
PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 238, doi. 10.15237/gida.GD19021
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- Article